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Re: What is the Proper Beverage to Serve With......

Originally Posted by Simon W. Moon

a pinot grigio

If appropriate for your guests. Italian pinot grigios tend to be more "demure" by themselves but come into their own with food. Californian/New World PGs tend to be more "showy" and may or may not improve a meal such as you have suggested.

Until this week, I had never had an enjoyable pinot grigio. I've tried a dozen or more, but find all of them grassy and thin. Maybe my palate is unsophisticated? I'm always willing to try since though. Can you suggest a few?

Re: What is the Proper Beverage to Serve With......

Originally Posted by Gina

Until this week, I had never had an enjoyable pinot grigio. I've tried a dozen or more, but find all of them grassy and thin. Maybe my palate is unsophisticated? I'm always willing to try since though. Can you suggest a few?

I used to feel the same way.

I thought they were water in a used wine glass.

Until I had one by accident with a creamy seafood dish that had some heat. Then, suddenly, there were all of these new flavors. Having flavor at all would have been an improvement, but these were actually quite enjoyable crisp fruit flavors that accentuated the flavors of the food.

So, I recommend having a nice one with some mellow, buttery or creamy seafoody kind of thing. I think that the protein, fat, and salt(?) from the sauce really brought out the flavors I hadn't found before. Not only was it a nice palate cleansing type of feel in my mouth, but it just genuinely tasted good and made my food more enjoyable.

I don't have one in particular to recommend, nor do I even remember which one I had that time--it was some mid-range Italian PG that I got for free because of some server or bartender had made a mistake.

Re: What is the Proper Beverage to Serve With......

Originally Posted by Simon W. Moon

I used to feel the same way.

I thought they were water in a used wine glass.

Until I had one by accident with a creamy seafood dish that had some heat. Then, suddenly, there were all of these new flavors. Having flavor at all would have been an improvement, but these were actually quite enjoyable crisp fruit flavors that accentuated the flavors of the food.

So, I recommend having a nice one with some mellow, buttery or creamy seafoody kind of thing. I think that the protein, fat, and salt(?) from the sauce really brought out the flavors I hadn't found before. Not only was it a nice palate cleansing type of feel in my mouth, but it just genuinely tasted good and made my food more enjoyable.

I don't have one in particular to recommend, nor do I even remember which one I had that time--it was some mid-range Italian PG that I got for free because of some server or bartender had made a mistake.

In the South, iced tea.

Most other places... probably white wine or beer.

Whiskey or strong mixed drinks should not be consumed before or with meals, as they dull your palate considerably.

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Re: What is the Proper Beverage to Serve With......

In the South, iced tea.
Most other places... probably white wine or beer.
Whiskey or strong mixed drinks should not be consumed before or with meals, as they dull your palate considerably.

My actual votes is w/e the hell you want, cause that's the right answer always.

And I qualified my original answer with, "If appropriate for your guests."

But we're not all sweet tea drinkers down here. Just because I am doesn't mean that I drink it with everything all the time.
Tea refreshes me, quenches my thirst and keeps me going. Wine has a different magic all its own that's not limited to a geography or a culture.

Re: What is the Proper Beverage to Serve With......

I voted for whatever you want to serve........ which for me is a Long Beach Iced Tea.

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There are two novels that can change a bookish fourteen-year old's life: The Lord of the Rings and Atlas Shrugged. One is a childish fantasy that often engenders a lifelong obsession with its unbelievable heroes, leading to an emotionally stunted, socially crippled adulthood, unable to deal with the real world. The other, of course, involves orcs.... John Rogers

Re: What is the Proper Beverage to Serve With......

Originally Posted by Simon W. Moon

I used to feel the same way.

I thought they were water in a used wine glass.

Until I had one by accident with a creamy seafood dish that had some heat. Then, suddenly, there were all of these new flavors. Having flavor at all would have been an improvement, but these were actually quite enjoyable crisp fruit flavors that accentuated the flavors of the food.

So, I recommend having a nice one with some mellow, buttery or creamy seafoody kind of thing. I think that the protein, fat, and salt(?) from the sauce really brought out the flavors I hadn't found before. Not only was it a nice palate cleansing type of feel in my mouth, but it just genuinely tasted good and made my food more enjoyable.

I don't have one in particular to recommend, nor do I even remember which one I had that time--it was some mid-range Italian PG that I got for free because of some server or bartender had made a mistake.

I agree, water in a used wine glass is dead on accurate. I couldn't imagine why it's so popular. I'm glad it's just not only me who finds fault with it.

Hmmm...so it's meant to be an accompaniment for food rather than a kick back pre-dinner sipper. Ok. I will give it a shot the next time I have such a dish. Thanks!